For generous or moist toppings, a sturdy slice of wholemeal bread is a practical choice. Wholemeal melba toast or crispbread is better for a crunchy lunch when you’re taking the toppings separately. A thick slice isn’t automatically wholemeal, so also compare the fibre and salt on the label, the portion you eat and the toppings you choose.
With hummus, egg, vegetables or a pulse-based spread, you’ll want a slice that holds together while you add the toppings. Look at its size and sturdiness, but assess the type of grain and nutritional information separately.
If wholegrains and fibre are your priorities, compare the wholegrain labelling on the packaging and the fibre per 100 g. The Voedingscentrum lists wholemeal bread as a lunch option; a slice that looks sturdy isn’t necessarily wholemeal.
Small pieces of toast or crackers are an option if you want to take a dry, crunchy base with you and add the toppings at lunchtime. Also compare the portion and salt content: the small size alone doesn’t tell you anything about either.
Start with the type of grain and the nutritional information. Then choose a size and texture to suit your toppings and the way you eat lunch.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrains and fibre | Check the wholegrain labelling and compare the fibre per 100 g. | For my lunch, I want to know what grain product I’m eating and how much fibre it contains, not just how thick the slice is; this is the most important factor for around 42% of consumers. |
| Sturdiness with toppings | Check the slice size and whether it fits your toaster or grill; judge its sturdiness based on the toppings you plan to use. | With generous or moist toppings, I need a base that holds together while I add them; this is the top priority for around 33% of consumers. |
| Portion and taking it with you | Check the portion size and compare the salt per 100 g and in the portion you eat. | When I’m out and about, I’d rather take a manageable, crunchy portion and add the toppings later; around 25% of consumers consider this convenience the most important factor. |
A large slice can be handy for toppings without being wholemeal. Albert Heijn describes AH Extra lang lekker tostibrood as half-white; it contains 1.6 g of fibre per 100 g.
Check the wholegrain labelling first, then compare the size and sturdiness.
The Van der Meulen wholemeal melba toast listed by Albert Heijn contains 9.7 g of fibre and 1.9 g of salt per 100 g. These figures apply to this product, not to all wholemeal toast.
Compare fibre and salt separately, both per 100 g and for the amount of toast you eat.
Baker’s salt contains iodine, but according to the Voedingscentrum, bakers aren’t required to use it. So the name or thickness of the bread won’t tell you which salt has been used.
Read the ingredients list or ask which salt has been used if you’re buying unpackaged bread.
Your toppings also shape your lunch. The Voedingscentrum lists vegetables, fruit, pulses and eggs among the options for bread toppings.
Choose your base to go with the toppings you actually plan to eat, rather than judging the toast on its own.
The range includes toastie bread and toast, among other products.
The wholemeal melba toast considered here comes in small, thin pieces.
Bolletje offers wholemeal crispbread, among other products, as a crunchy base for lunch.
ALDI Netherlands lists toast, crackers and wholemeal bread as different types of lunch base.
Jumbo provides nutritional information for each toast product.
These crackers and crispbreads are crunchy bases for lunch, not thick-cut toastie bread. If you want generous or moist toppings, pay particular attention to size and sturdiness, and consider taking the toppings separately.
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For a lunch with crackers as a crunchy base; check that they’ll work with the toppings you plan to use.
Pack contents: 235 g.
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For anyone looking for wholemeal crispbread as a crunchy base for lunch; check that the size works with your toppings.
Pack contents: 265 g.
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A cracker option if you want a crunchy base instead of a thick slice; compare the fibre and salt on the packaging for the portion you eat.
Pack contents: 300 g.
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For a lunch topped with crispbread; check that it’s sturdy enough for the amount and type of toppings you choose.
Pack contents: 215 g.
No. A thick slice can be useful for generous toppings, but it doesn’t tell you anything about the type of grain or nutritional value. For example, Albert Heijn describes its Extra lang lekker tostibrood as half-white. Check the wholegrain content, fibre and salt on the label, and choose a size that suits your toppings.
Choose a slice of bread that’s the right size and sturdy enough for your toppings, and check separately whether it’s wholemeal. If you’d rather have melba toast or crispbread, you can keep moist toppings separate until you’re ready to eat.
Consider the type of grain, your portion and your toppings, not just the toast. The Voedingscentrum lists wholemeal bread, vegetables, fruit, pulses and eggs among the options for lunch and bread toppings.
No. According to the Voedingscentrum, baker’s salt contains iodine, but bakers aren’t required to use it. Check the ingredients list on packaged bread, or ask which salt has been used if you’re buying unpackaged bread.
Follow the storage instructions on the packaging and keep moist toppings separate until you’re ready to eat. This can help preserve the crunchy texture, without basing your choice of toast or crackers solely on their size.
